@article{KhozroughiJanderSchirrmannetal.2017,
  author    = {Khozroughi, Amin Ghadiri and Jander, Elisabeth and Schirrmann, Michael and Rawel, Harshadrai Manilal and Kroh, Lothar W. and Schlueter, Oliver},
  title     = {The role of myoglobin degradation in the formation of zinc protoporphyrin IX in the longissimus lumborum of pork},
  series = {LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)},
  volume    = {85},
  journal   = {LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)},
  publisher = {Elsevier},
  address   = {Amsterdam},
  issn      = {0023-6438},
  doi       = {10.1016/j.lwt.2017.06.047},
  pages     = {22 -- 27},
  year      = {2017},
  abstract  = {Investigations on the post mortal formation of fluorescent zinc protoporphyrin (ZnPP) IX in pork meat are currently in focus of meat science research. The role of myoglobin degradation in this context appears to be one of the most diversely discussed issues. To address this question meat-extracts of longissimus lumborum (LL) muscle (0.8 mg/mL) were incubated at 30 degrees C for up to 72 h and investigated by HPSEC-UV-fluorescence, SDS-PAGE and MALDI-TOF-MS. Between 0 and 72 h of incubation the fluorescence intensity (lambda(ex)./(em). = 420/590 nm) of the meat-extracts rose significantly (p < 0.001) from 10.9 +/- 0.8 to 34.8 +/- 0.3 (rel. units) while the staining intensity of the SDS-PAGE of myoglobin non-significantly (p > 0.4) changed from 6.2 +/- 0.5 x 105 to 5.0 +/- 0.3 x 105 (rel. units). The results indicate that ZnPP is formed by a Fe(II)-Zn(II)-substitution in myoglobin heme where an accompanying myoglobin degradation is not necessarily obligatory. (C) 2017 Elsevier Ltd. All rights reserved.},
  language  = {en}
}
@article{NeugartWiesnerReinholdFredeetal.2018,
  author    = {Neugart, Susanne and Wiesner-Reinhold, Melanie and Frede, Katja and Jander, Elisabeth and Homann, Thomas and Rawel, Harshadrai Manilal and Schreiner, Monika and Baldermann, Susanne},
  title     = {Effect of Solid Biological Waste Compost on the Metabolite Profile of Brassica rapa ssp chinensis},
  series = {Frontiers in plant science : FPLS},
  volume    = {9},
  journal   = {Frontiers in plant science : FPLS},
  publisher = {Frontiers Media},
  address   = {Lausanne},
  issn      = {1664-462X},
  doi       = {10.3389/fpls.2018.00305},
  pages     = {13},
  year      = {2018},
  abstract  = {Large quantities of biological waste are generated at various steps within the food production chain and a great utilization potential for this solid biological waste exists apart from the current main usage for the feedstuff sector. It remains unclear how the usage of biological waste as compost modulates plant metabolites. We investigated the effect of biological waste of the processing of coffee, aronia, and hop added to soil on the plant metabolite profile by means of liquid chromatography in pak choi sprouts. Here we demonstrate that the solid biological waste composts induced specific changes in the metabolite profiles and the changes are depending on the type of the organic residues and its concentration in soil. The targeted analysis of selected plant metabolites, associated with health beneficial properties of the Brassicaceae family, revealed increased concentrations of carotenoids (up to 3.2-fold) and decreased amounts of glucosinolates (up to 4.7-fold) as well as phenolic compounds (up to 1.5-fold).},
  language  = {en}
}
@article{BusslerRumpoldFroehlingetal.2016,
  author    = {Bußler, Sara and Rumpold, Birgit A. and Fr{\"o}hling, Antje and Jander, Elisabeth and Rawel, Harshadrai Manilal and Schl{\"u}ter, Oliver K.},
  title     = {Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: Impact on microbial load and quality attributes in comparison to dry heat treatment},
  series = {Meteoritics \& planetary science : journal of the Meteoritical Society},
  volume    = {36},
  journal   = {Meteoritics \& planetary science : journal of the Meteoritical Society},
  publisher = {Elsevier},
  address   = {Oxford},
  issn      = {1466-8564},
  doi       = {10.1016/j.ifset.2016.07.002},
  pages     = {277 -- 286},
  year      = {2016},
  abstract  = {In this study, the applicability of semi-direct cold atmospheric pressure plasma (CAPP) during postharvest processing of Tenebrio molitor flour is investigated. Besides analyzing the decontamination efficacy, plasma induced impact on techno-functionality, protein solubility, composition and structure was determined and compared to heat induced effects. Following CAPP treatment, the total microbial load of the Tenebrio flour of 7.72 log(10) cfu/g was reduced to 7.10 (1 min), 6.72 (2.5 min), 5.79 (5 min), 5.19 (7.5 min), 521 (10 min) and 4.73 (15 min) log(10) cfu/g. With increasing exposure to CAPP, protein solubility at pH 4 almost linearly decreased to a minimum of 54\%. Water binding capacity decreased from 0.79 to 0.64 gwatedg whereas oil binding capacity increased from 0.59 to 0.66 g(oil)/g. Gel electrophoresis revealed a decrease of all protein fractions at pH 4 whereas at pH 10 the band pattern significantly shifted to protein fractions with higher molecular weights. Industrial relevance: Edible insects are rich in valuable protein, fat, fibre, minerals and micronutrients. Although a wide range of species represent a valuable alternative protein source that could contribute to food and feed security, they are industrially hardly exploited. The tailored application of proper processing technologies could lead to novel insect-based high-protein food and feed products with unique functional properties supporting the increase in acceptability among potential consumers. Current research concentrates on developing processing chains including innovative nonthermal approaches. Cold atmospheric pressure plasma (CAPP) has gained attention as an effective technology for the decontamination and modification of fresh and dry agricultural products. In the postharvest chain of edible insects, the application of CAPP could contribute to the development of safe and high-quality insect-based products in the food and feed sector. (C) 2016 Published by Elsevier Ltd.},
  language  = {en}
}
@article{GoetzChmielewskiGoedekeetal.2017,
  author    = {Goetz, Klaus-Peter and Chmielewski, Frank M. and Goedeke, Kristin and Wolf, Kristine and Jander, Elisabeth and Sievers, Steven and Homann, Thomas and Huschek, Gerd and Rawel, Harshadrai Manilal},
  title     = {Assessment of amino acids during winter rest and ontogenetic development in sweet cherry buds (Prunus avium. L.)},
  series = {Scientia horticulturae : an international journal sponsored by the International Society for Horticultural Science},
  volume    = {222},
  journal   = {Scientia horticulturae : an international journal sponsored by the International Society for Horticultural Science},
  publisher = {Elsevier},
  address   = {Amsterdam},
  issn      = {0304-4238},
  doi       = {10.1016/j.scienta.2017.05.001},
  pages     = {102 -- 110},
  year      = {2017},
  abstract  = {This study examined changes in sweet cherry buds of 'Summit' cultivar in four seasons (2011/12-2014/15) with respect to the nitrogen (N) content and the profile of eight free amino acids (asparagine (Asn), aspartic acid (Asp), isoleucine (Ile), glutamine (Gln), glutamic acid (Glu), arginine (Arg), alanine (Ala), histidine (His)). The presented results are to our knowledge the first under natural conditions in fruit tree orchards with a high temporal resolution from the dormant stage until cluster development. The N content in the buds from October, during endo- and ecodormancy until the beginning of ontogenetic development was a relatively stable parameter in each of the four seasons. The N accumulation into the buds began after 'swollen bud' and significant differences were visible at 'green tip' with an N content of 3.24, 3.12, 3.08, 2.40 which increased markedly to the mean of 'tight' and 'open cluster' by 3.77\%, 3.78\%, 3.44\% and 3.10\% in 2012-2015, respectively. In the buds, levels of asparagine were higher (up to 44 mg g\&\#8722;1 DW\&\#8722;1) than aspartic acid (up to 2 mg g\&\#8722;1 DW\&\#8722;1) and aspartic acid higher than isoleucine (up to 0.83 mg g\&\#8722;1 DW\&\#8722;1). Levels of glutamine were higher (up to 25 mg g\&\#8722;1 DW\&\#8722;1) than glutamic acid (up to 20 mg g\&\#8722;1 DW\&\#8722;1). The course of the arginine content was higher in 2011/12 compared to 2012/13, 2013/14 and 2014/15 which showed only slight differences. The alanine content in the buds was denoted in the four seasons only by relatively minor changes. The histidine content was higher in 2011/12 and 2012/13 compared to 2013/14 and 2014/15 which showed a comparable pattern. For 6 amino acids (Asn, Asp, Ile, Glu, Arg, Ala), the highest content was observed in 2012/13, the warmest period between swollen bud and open cluster. However in 2014/15, the season with the lowest mean temperature of 8.8 °C, only the content of Gln was the lowest. It was not possible to explain any seasonal differences in the amino acid content by environmental factors (air temperature) on the basis of few seasons. From none of the measured free amino acids could a clear determination of the date of endodormancy release (t1) or the beginning of the ontogenetic development (t1*) be derived. Therefore, these amino acids are no suitable markers to improve phenological models for the beginning of cherry blossom.},
  language  = {en}
}